dazaga

Originally Posted by CM

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Here's a recipe for Homemade Cream of Tomato Soup made from fresh tomatoes.

I like to add fresh garlic and basil to mine, sometimes a pinch of thyme, and I often make a richer version by adding cream. You can also add a little chicken broth (but not much). The Campbell's version is probably mostly cornstarch/flour, water/broth and a little tomato powder. Sometimes when you're trying to make a homemade approximation of a store-bought product, you use good real ingredients, but what you're trying to copy doesn't have so much of those.


CREAM OF TOMATO SOUP
Printed from COOKS.COM

1 dozen ripe tomatoes, diced, seeded
3 tbsp. cornstarch
1 tbsp. butter
1 quart milk
a pinch of baking soda
salt and pepper, to taste
a pinch of sugar
1 tsp. fresh basil, minced
2 cloves garlic, minced
1 onion, chopped

In a large soup pot, stew tomatoes until tender. Combine cornstarch with a few tablespoons of milk, stirring until smooth. Slowly, in a thin stream, whisk into the tomatoes. Add butter and remaining milk, baking soda, salt and pepper, to taste, and remaining ingredients. Simmer for 10 minutes. Serve as is, or if a smooth puree is preferred, process in a blender before serving.